The upside-down cake, which was so popular in the ’50s and ’60s, is again gaining in popularity. No wonder – it is still wonderful! Use your old cast-iron frying pan. The heavy pan keeps the butter from burning, and the handle makes it easy to flip the cake upside down when it is done.

History: According to most historians, the late 1800s were when the term “upside down cake” first began appearing. Up until that time, this type of cake was referred to as skillet cakes. This was because ovens have not always been common or reliable, skillet cakes were born of practicality. Cakes were made in the popular cast-iron skillets on top of the stove. Inverting a cake to reveal a topping was very popular as far back as the Middle Ages. The first upside-down cakes were not even made with seasonal fruits such as apples and cherries.

* To slice peaches, carefully cut the peaches in half from top to bottom and gently twist them to separate the halves from the pit. Remove the pit. Lay the peaches halves flat on a cutting board and slice into wedges about 1/4-inch thick.

In a 10-inch cast iron frying pan or a 9x2-inch cake pan over low heat, melt butter. Stir in brown sugar until well blended. Remove from heat.

Arrange peach slices in a layered circular pattern on top of sugar mixture until bottom of pan is fully covered. Sprinkle with chopped nuts.